Curried Vegetable Rolls

with an assortment of all our favourite vegetables these tasty vegetarian pastries will be the hit of the party

The ingredient of Curried Vegetable Rolls

• vegetable oil to grease
• 2 desiree potatoes peeled coarsely chopped
• 1 2 orange sweet potato kumara peeled coarsely chopped
• 1 medium carrot peeled coarsely chopped
• 80g 1 2 cup frozen peas
• 70g 1 2 cup frozen corn kernels
• 1 brown onion halved finely chopped
• 1 red capsicum halved deseeded coarsely chopped
• 80g 1 4 cup mild curry paste
• 85g 1 3 cup sour cream
• salt freshly ground black pepper
• 4 sheets 25 x 25cm frozen ready rolled puff pastry just thawed cut in half crossways
• 1 egg lightly whisked
• 1 tablespoon sesame seeds

The Instruction of curried vegetable rolls

• preheat oven to 200u00b0c brush 2 baking trays with oil to lightly grease
• cook potato sweet potato and carrot in a saucepan of boiling water for 6 minutes add the peas and corn kernels and cook for a further 2 minutes or until potato is tender drain
• heat a non stick frying pan over medium heat add onion and capsicum and cook stirring for 5 minutes or until onion softens add curry paste and cook stirring for 2 minutes or until fragrant add the cooked mixed vegetables and sour cream and stir until well combined taste and season with salt and pepper set aside for 10 minutes to cool slightly divide mixture into 8 equal portions
• place a piece of pastry with a short edge closest to you on a clean work surface spoon some vegetable mixture along the shortest edge and roll pastry to enclose filling transfer to baking tray repeat with remaining pastry and vegetable mixture brush each roll with egg and sprinkle evenly with sesame seeds cook in preheated oven for 20 minutes or until puffed and golden

Nutritions of Curried Vegetable Rolls

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